This time of year, as the weather starts to turn colder and we gather with friends and family, we tend to seek out more decadent drinks, and hot drinks for savoring by the fire. One of our favorites, which we have made for years but have not consistently served at the distillery until this year, is hot buttered rum. Most of the work is done ahead of time, so it’s a great one for parties, as long as you have an easy way to get the hot water ready and keep it hot.
Here’s how we make ours:
Hot Buttered Rum 
Make the Batter Ahead (this recipe makes 5-8 servings, depending on mug size):
⅔ c. Packed Dark Brown Sugar
½ c. Unsalted Butter, at room temperature (one stick)
⅛ c. Clover Honey (1 oz)
½ tsp. Ground Cinnamon
¼ tsp. Ground Nutmeg
⅛ tsp. Ground Clove
Pinch of Salt
Beat these ingredients together with a mixer or whisk until blended and smooth. If making ahead, separate into 2 oz servings for large mugs (15-16 oz capacity), or 1½ oz servings for smaller mugs (11-12 oz capacity); wrap in plastic wrap separately, ideally separated with parchment or wax paper, then chill. Set out on counter about 20-30 minutes before serving if possible; if not, don’t worry about it – just use very hot water.
When ready to serve, add to a mug:
Hot Buttered Rum Batter (either 2 oz or 1½ oz, depending on mug size)
North Shore Bourbon Cask Rum – 2 oz for a larger mug, or 1½ oz for a smaller one
Hot Water to fill the mug
Stir until the butter mixture dissolves, then garnish with a cinnamon stick. Enjoy!
